Whole Wheat Buttermilk Pancakes

Whole Wheat Buttermilk Pancakes
Photo: Jennifer Levy

Fiber-rich whole wheat buttermilk pancakes made with low-fat buttermilk are a healthy way to enjoy a leisurely morning breakfast.


  • Vegetable-oil cooking spray

For the Flour Mixture

  • 1 cup whole wheat flour

  • cup all-purpose flour

  • cup toasted wheat germ

  • 1 tablespoon packed light-brown sugar

  • 1 teaspoon baking powder

  • ½ teaspoon baking soda

  • ¼ teaspoon salt

For the Buttermilk Mixture

  • 3 tablespoons unsalted butter, melted

  • 2 ¾ cups low-fat buttermilk

  • 2 large eggs, lightly beaten

For the Garnish

  • Pure maple syrup, for serving (optional)

  • Raspberries, for serving (optional)


  1. Preheat oven to 200 degrees. Whisk together flours, wheat germ, sugar, baking powder, baking soda, and salt in a medium bowl; set aside.

  2. Heat a griddle or seasoned cast-iron skillet over medium heat. Stir together melted butter, buttermilk, and eggs in a medium bowl. Stir the flour mixture into the buttermilk mixture until just combined (batter will be slightly lumpy).

  3. Generously coat griddle with cooking spray. Working in batches, pour 1/4 cup batter for each pancake onto griddle. Cook until surface is bubbling and edges are slightly dry, 3 to 4 minutes. Turn pancakes; cook until undersides are golden brown, 3 to 4 minutes more. Transfer to a baking sheet, and keep warm in oven. Divide pancakes among four plates. Serve with syrup and berries, if desired.

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